I modified this, but wanted to rate the combination of the savory ingredients with the Brie, which was excellent. The shallot, garlic, white pepper, and sauvignon blanc (no vermouth) sauteed together and baked over the Brie was wonderful. I used miniature phyllo pastry shells (baked on parchment paper unfilled for 5 minutes at 350), then put a small cube of Brie in each shell and topped the Brie cubes with small amounts of the sauteed shallot/garlic mixture, then baked at 300 for 4 minutes until the Brie melted. These little tartlets were great!
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I modified this, but wanted to rate the combination of the savory ingredients with the Brie,...